Adobo Chicken Wings
  by Amy Rabb-Liu

(Adapted from a Bobby Flay recipe in Parade magazine, February 2010)

1 Tbsp dehydrated onion, or onion powder
1 Tbsp garlic powder
2 tsp turmeric
salt to taste
pepper to taste
30-40 chicken wing pieces, rinsed and patted dry
2 tbsp vegetable oil
1/2 cup mango nectar or juice
1/4 cup honey
hot sauce to taste (I used 1 tbsp of mango hot sauce)

Preheat oven to 425.
Spray a large baking pan (or two small pans) with Pam or other oil spray.

If using dehydrated onion, put them in a small sandwich bag, and use a 
rolling pin to crush the onion pieces.  Combine onion, garlic, turmeric, 
salt and pepper in a large bowl.  Add the wings, and drizzle with oil.  
Stir so that every wing is coated with the seasoning.  
[Note:  The easiest thing to do is to use hands to mix and turn the wings.
This coats the wings very effectively, but the turmeric may leave 
your fingers yellow for a day or so.]

Put the wings in a single layer on the pan.  Bake for 20 minutes.
Turn wings over and bake for 20 more minutes.

While wings are baking, mix mango nectar, honey and hot sauce to make glaze.
After wings have cooked 20 minutes on each side, brush each wing with glaze.
Pour extra glaze over wings.  Continue cooking wings for 10 more minutes.
When wings are done, stir wings in cooking pan to help make sure glaze 
gets on underside of wings.  Remove to a platter, and spoon any extra glaze
from the pan onto the wings.  

Enjoy while warm!

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